4 cups apple cider
4 pounds cooking apples – peeled, cored, and thinly sliced
2 cups white sugar
1 cup packed brown sugar
In a 5 quart saucepan, bring apple cider and apples to a boil.
Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
Sieve the mixture through using our Gypsy’s Cart Potato Ricer, then return to simmer in the saucepan.
Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
Transfer to your desired container and refrigerate or freeze until serving.